cooking grate from back to front. Immediately close lid and grill for
3 minutes (no peeking!), check crust, and if necessary, continue grilling
until the bottom of the crust is well marked and nicely browned.
Use tongs to transfer crust from grill to peel and close lid. Flip
crust to reveal grilled side. Spread entire surface with roasted garlic
paste and sprinkle half the cheese over top. Cover with potatoes,
placing them edge-to-edge. Sprinkle with pancetta and remaining
cheese. Artfully arrange olives and rosemary over top.
Then Gas grill: switch to indirect heat by turning off one burner
(for grills with 4 or more burners, turn off the 2 center burners)
Set pizza back on cooking grate over the unlit section and grill
until bottom is well browned and cheese is bubbly—about 7-10 minutes.
Remove from grill. Finish with a drizzle of good olive oil and
season with salt and pepper to taste. Slice and serve immediately.
Roasted Garlic Paste - Makes about 1/2 cup, enough for 1 pizza.
If you roast the garlic in advance and store it in its skin, microwave
it for 1 minute to heat it back up before making the paste.
3 heads garlic; 3 tablespoons olive oil + extra to drizzle over
garlic; Kosher salt
from garlic. Slice off 1/4 inch from pointy top. Place each head on a
sheet of aluminum foil, cut side up. Drizzle with olive oil and season
with salt. Wrap each head in foil and roast, or grill indirectly for
about 1 hour, or until cloves are golden-brown and soft. Remove
and let cool.
way to do this is squeeze the whole head from the bottom. Using
a fork, vigorously mix garlic and oil together. Add a pinch of salt.
This can be done up to two days in advance and refrigerated in
an airtight container until ready to make pizza.
5420 Gall Blvd.
Zephyrhills, FL 33542
Mon. - Sat 11am - 10pm
Sunday 11am - 9pm
(Not to be combined
with any other offer)
813.682.9364 MAY/JUNE 2019 • 45